Potatoes Anna

About 1 1/2 hours before serving, chop onion.

Peel and slice white and sweet potatoes, keeping in separate piles.

In a nonstick 10-inch skillet with ovensafe handle (or wrap with double thickness of heavy duty foil) in hot salad oil, cook onion until tender. With a slotted spoon, remove onion to bowl and set aside.

In remaining oil in skillet, arrange white potatoes in layer, overlapping slices.

Sprinkle sauteed onions over potatoes.

Dot with 2 tablespoons margarine or butter and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Arrange sweet potato slices over white potato layer.

Dot with butter, salt and pepper, and add onion as with white potatoes.

Continue layers until potatoes run out.